Started making my own sausage and its coming along pretty well. I have a problem finding pork trimmings though. I live in East Brunswick and work in Somerville. I asked at Shop Rite and the butcher who looked to be 12 liiked at me like I had 2 heads. He said they dont sell or save that stuff. I used a pork shoulder leaving att the fat on but I think I still need more fat in the sausage. It's not crumbly and holds together nicely but I think needs more fat.
Pork Trimmings
aa961jester
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Started making my own sausage and its coming along pretty well. I have a problem finding pork trimmings though. I live in East Brunswick and work in Somerville. I asked at Shop Rite and the butcher who looked to be 12 liiked at me like I had 2 heads. He said they dont sell or save that stuff. I used a pork shoulder leaving att the fat on but I think I still need more fat in the sausage. It's not crumbly and holds together nicely but I think needs more fat.
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PUT SOME BACON IN IT. IT WILL GIVE A GOOD SMOKY TASTE
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ask somebody else behind the counter, i buy all my trimmings from shop rite.
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6,574 Posts
Had the same problem myself as I just started out making my own sausage and the shoprite near me in S. Jersey left me w pretty much the same expirience when I asked them. I pounded the beat a bit sat morn and found a cople mom and pop butcher shops that will save and package them for me. I just used a fatty pork shoulder this morning for a new batch and the test batch came out w great results w out adding any exra fat to the mix. But last week I grinded some leaner pork roasts that needed that extra bit of fat.
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There's an Asian food market in East Brunswick, I'll try there.
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do use pork fat. go to and good butcher or restaurant supply and get pork butts.
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I did use pork butt (shoulder) at a rate of 1 pound ground pork to 4 pounds venison. I think the summer sausage was a tad bit dry, that's why I was thinking of picking up trimmings for the higher fat content. I did manage manage my temps so the fat didn't cook out. I did use the recipe for summer sausage in the sausage book that everyone calls the bible, can't remember his name.
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You have to order it at the butcher counter EARLY in the AM when the regular butchers are there , they have it then , but unless its asked for its used in their other prep of sausuage ETC
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Same here. as long as their cutting pork they'll be glad to sell or give it to you. Same with beef fat/suet. They usually have pork fat and beef suet packaged on the shelves. [up]
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In the Edison/New Brunswick/East Brunswick/Piscataway section of Middlesex County it is hard to throw a brick without hitting an Asian market.
That is about all I miss (apart from the excellent Asian food restaurants too) about living there as opposed to Hunterdon/Warren where I now live [cry]
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Asian market in kendall park on rt 27[up][up]
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Leidy's slaughterhouse in Souderton, PA sells pork trimmings & fresh fatback for making sausage, but you have to buy a case at a time. They let you come pick it up, or you might be able to talk them into a delivery.
I agree, pork butt usually doesn't have enough fat for deer or goose sausage, I usually wind up adding some fatback also to mine.
I agree, pork butt usually doesn't have enough fat for deer or goose sausage, I usually wind up adding some fatback also to mine.
Rytek Kutas- The Sausagemaker?
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They just don't feel like dealing with you which is bs. I worked in a supermarket butcher shop and we stocked pork fat on the shelves. If you want, You can buy a whole boneless pork loin and trim it up yourself then portion the meat and freeze it for pork chops or roasts later on, but utilizing your own trimmings.
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Yeah that was the book. In response to the trimmings from loin and other cuts, thats now my long term plan. I am going on a pig hunt in March so hopefully I'll get all I need.
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